SCALLOPED ONIONS.— Slice and boil until tender 8 or 10
good-sized onions. Lay them in a baking-dish, put in bread crumbs,
a little butter, pepper and salt, between each layer, until the dish is
full, putting bread crumbs last; add milk or cream✪ Scalloped Onions. Bake 20 or 30
minutes. — Mrs. Conklin, 914 N. 5th Ave., Maywood, 111.
STUFFED ONIONS.— Boil white onions in slightly salted wa-
ter for 1 hr., changing the water twice. Lift them out, and scoop
out a portion from the center. Fill the cavity with the dressing
of 2 ta'blespoons of bread crum'bs, 1 large teaspoon of grated cheese,
a little cream, salt, pepper✪ Stuffed Onions, and a little of the onion which has been
scooped out. Wrap each onion in a piece of buttered tissue paper
and twist the paper securely at the ends. Bake in a buttered pan
in a moderate oven nearly 1 hr. Remove the paper, put into a
deep dish, sprinkle over a little salt and pepper, and pour over
melted butter. — Mrs. E. D. Kelley, Winnetka, 111.
FRIED PARSLEY.— Choose fresh green parsley. Wash and
dry it in a cloth, and leave on a sieve until ready to fry. After
frying croquettes, etc., with which parsley is to be served, allow
the oil to cool a little, then put the parsley into a frying basket,
and fry until crisp. It must not brown; it will only take a few
seconds. Drain on paper and use. If a basket is not used, the
parsley should be tied with a piece of string, leaving it long enough
to lift out. — Mrs. Joseph King, Kenilworth, 111.
BAKED PARSNIPS. — Boil parsnips until tender, drain, and
mash, add a generous lump of butter, pepper and salt to taste; but-
ter a baking-dish, cover the botJ:om with a layer of hread crumb✪ Baked Parsnipss,
put in parsnips, cover with a layer of crum^DS, and brown in the
oven. Parsnips baked with pork have a delicious flavor. — Mrs.
Frank H. Thorp, 4731 Kenmore Ave., Chicago, 111.
PARSNIP BALLS. — ^Mash and season boiled parsnips. Re-
move from the fire, and before it cools add 1 well-beaten egg.
When cold make into balls about half the size of an egg. Dip into
beaten egg, then in bread crumbs✪ Parsnip Balls. Fry a pale brown in boiling
lard or Ko-nut. — Mrs. E. D. Kelley, Winnetka, 111.
COOK COUNTY COOK BOOK 405
BOILED PARSNIPS IN SAUCE.— Wash and scrape 6 or 7
parsnips, cut them in halves lengthwise, and put them in cold water
for Yt, an hr. Drain them, and put them in a saucepan of boiling
water, containing 1 teaspoon of salt, and let them boil for about Yd,
of an hr. While they are finishing cooking, prepare a sauce, with
1 tablespoon of butter, and 1 tablespoon of flour✪ Boiled Parsnips in Sauce rubbed together,
and put in a saucepan over the fire. When melted and smooth, add
a spoonful at a time, some of the stock in which the parsnips are
cooking, until about 2 cups 'have been used; stir until well thick-
ened, but not paste-like, season with salt and pepper, and pour
over the parsnips, after draining them. — Mrs. Minnie E. Thorpe,
2730 Calumet Ave., Chicago, 111.
PARSNIP CAKES. — Grate raw parsnips to make a cupful, add
1 cup fine bread crumbs, 2 beaten eggs, a piece of butter, and salt
and pepper✪ Parsnip Cakes. Moisten with sweet milk, form into cakes, and fry
brown in hot butter. — Mrs. Frank E. Daily, 4133 Kenmore Ave.,
Chicago, 111.
Page 278 · 6 recipe records on this page
Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
SCALLOPED ONIONS.— Slice and boil until tender 8 or 10 good-sized onions. Lay them in a baking-dish, put in bread crumbs, a little butter, pepper and salt, between each layer, until the dish is full, putting bread crumbs last; add milk or cream. Bake 20 or 30 minutes. — Mrs. Conklin, 914 N. 5th Ave., Maywood, 111.
STUFFED ONIONS.— Boil white onions in slightly salted water for 1 hr., changing the water twice. Lift them out, and scoop out a portion from the center. Fill the cavity with the dressing of 2 tablespoons of bread crumbs, 1 large teaspoon of grated cheese, a little cream, salt, pepper, and a little of the onion which has been scooped out. Wrap each onion in a piece of buttered tissue paper and twist the paper securely at the ends. Bake in a buttered pan in a moderate oven nearly 1 hr. Remove the paper, put into a deep dish, sprinkle over a little salt and pepper, and pour over melted butter. — Mrs. E. D. Kelley, Winnetka, 111.
FRIED PARSLEY.— Choose fresh green parsley. Wash and dry it in a cloth, and leave on a sieve until ready to fry. After frying croquettes, etc., with which parsley is to be served, allow the oil to cool a little, then put the parsley into a frying basket, and fry until crisp. It must not brown; it will only take a few seconds. Drain on paper and use. If a basket is not used, the parsley should be tied with a piece of string, leaving it long enough to lift out. — Mrs. Joseph King, Kenilworth, 111.
BAKED PARSNIPS. — Boil parsnips until tender, drain, and mash, add a generous lump of butter, pepper and salt to taste; butter a baking-dish, cover the bottom with a layer of hread crumbs, put in parsnips, cover with a layer of crumbs, and brown in the oven. Parsnips baked with pork have a delicious flavor. — Mrs. Frank H. Thorp, 4731 Kenmore Ave., Chicago, 111.
PARSNIP BALLS. — ^Mash and season boiled parsnips. Remove from the fire, and before it cools add 1 well-beaten egg. When cold make into balls about half the size of an egg. Dip into beaten egg, then in bread crumbs. Fry a pale brown in boiling lard or coconut. — Mrs. E. D. Kelley, Winnetka, 111.
BOILED PARSNIPS IN SAUCE.— Wash and scrape 6 or 7 parsnips, cut them in halves lengthwise, and put them in cold water for Yt, an hr. Drain them, and put them in a saucepan of boiling water, containing 1 teaspoon of salt, and let them boil for about Yd, of an hr. While they are finishing cooking, prepare a sauce, with 1 tablespoon of butter, and 1 tablespoon of flour rubbed together, and put in a saucepan over the fire. When melted and smooth, add a spoonful at a time, some of the stock in which the parsnips are cooking, until about 2 cups 'have been used; stir until well thickened, but not paste-like, season with salt and pepper, and pour over the parsnips, after draining them. — Mrs. Minnie E. Thorpe, 2730 Calumet Ave., Chicago, 111.
PARSNIP CAKES. — Grate raw parsnips to make a cupful, add 1 cup fine bread crumbs, 2 beaten eggs, a piece of butter, and salt and pepper. Moisten with sweet milk, form into cakes, and fry brown in hot butter. — Mrs. Frank E. Daily, 4133 Kenmore Ave., Chicago, 111.
Records on this page
Scalloped OnionsStuffed OnionsBaked ParsnipsParsnip BallsBoiled Parsnips in SauceParsnip Cakes